Chicken Lollipops

Chicken Lollipops are an all-time favourite of people of all ages. Follow this recipe step by step and you will have crisp and juicy chicken lollypop, better than those available at most commercial establishments.

Step 3: Place a suitable pan on high heat and pour in the oil. When small bubbles appear at the bottom of the oil in the pan, reduce the heat to medium.

Step 4: Gently slide 4 nicely coated wings into the hot oil one at a time. Cook the chicken wings turning them over frequently with a slotted spoon. Do this until they look crisp and golden. It should take about 4 to 5 minutes for each batch. Drain with a slotted spoon and place on a plate lined with absorbent paper.

Serve hot with a dip of your choice.

Tips:

This is my tweaked version of the original recipe [courtesy – Mrs. Trudy Afonso (Madhouse Balcao), California, USA].

Do not fry on high heat as the outside will brown, but the inside will remain uncooked.

Frying on low heat will make the chicken dry and chewy.

See the picture for the prepared lollypops. Half are with added food colour.

I have used Cayenne Pepper.

You can replace the stock cube with ¼ tsp. MSG.

If your batter is runny (depending on the size of the egg), test fry one lollypop and add more corn flour if you prefer.